Gochujang & coconut chicken

Summary

Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Servings: 4

Ingredients:

Marinade:

• 6 chicken thighs, deboned
• 3 tsp smoked paprika
• 1 tsp ginger powder
• 2 tsp gochugaru flakes
• Pinch of MSG
• Avocado oil

Sauce:

• 1 small red onion, diced
• 3 cloves garlic, diced
• 1 tbsp tomato paste
• 1 tbsp gochujang paste
• 1 400ml tin coconut milk
• 1 lime leaf
• Juice of ¹⁄₂ lime
• Coriander, optional

Instructions:

1. Toss chicken with the smoked paprika, ginger powder, gochugaru, MSG, and a bit of oil. Leave to marinate while you prep the onion and garlic.
2. Heat avocado oil in a shallow pan over medium heat. Fry chicken skin side down until crispy. Flip and cook a few minutes more - it doesn’t need to be fully cooked through.
3. Remove chicken from the pan, leaving the juices. Add onion, tomato paste, and gochujang paste. Cook for 5 minutes until jammy. Add garlic and cook for 2 more minutes.
4. Pour in the coconut milk, add the lime leaf, and bring to a simmer. Return chicken and cook for 10 minutes or until cooked through.
5. Serve with rice, lime, and coriander.

Source: Instagram